Custoza / Bianco di Custoza DOC

Bianco di Custoza See Veneto map, ref #18
Region:
History: Established as a DOC in 1971
Vineyard Area: 1,197 ha / 2,957 acres (2015)
Production: 91,850 hl / 1,020,500 cases (2017)
Principal White Grape Varieties: Cortese, Friulano, Garganega, Trebbiano
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): Minimum 70% Cortese (locally Bianca Fernanda), Friulano (aka Tai), Garganega, and/or Trebbiano Toscano, with maximum 45% of any one of those varieties; maximum 30% Chardonnay, Malvasia, Manzoni Bianco, Pinot Bianco, Riesling, and/or Welschriesling
  • Superiore (Bianco)
  • Riserva (Bianco)
SPARKLING WINES
  • Spumante (WhSp): Minimum 70% Cortese, Friulano, Garganega, and/or Trebbiano Toscano (max. 45% of any one); maximum 30% Chardonnay, Malvasia, Manzoni Bianco, Pinot Bianco, Riesling, and/or Welschriesling
DESSERT AND SPECIALTY WINES
  • Passito (WhSw): Minimum 70% Cortese, Friulano, Garganega, and/or Trebbiano Toscano (max. 45% of any one); maximum 30% Chardonnay, Malvasia, Manzoni Bianco, Pinot Bianco, Riesling, and/or Welschriesling

Significant Production Rules:
  • After harvest, grapes for Passito must be dried to achieve a minimum potential alcohol level of 13.0%
  • Spumante may be made by Metodo Classico (wines undergo second fermentation in bottles) or the Charmat (aka Martinotti) method (fermented in pressurized tanks)
  • Minimum alcohol level: 11.0% for Bianco; 11.5% for Spumante; 12.0% for Passito (15.0% potential); 12.5% for Riserva and Superiore
  • Residual sugar: Maximum 7 g/l (0.7%) for Bianco; Spumante can range from natural (zero dosage) to demisec
  • Aging: For Bianco, minimum approx. 3 months (ERD = December 1, V); for Superiore, minimum 5 months (ERD = April 1, V+1); for Passito, minimum 10–12 months (ERD = September 1, V+1); for Riserva, minimum 12 months (ERD = November 1, V+1)

Last Disciplinare Modification: 06/07/2019

Note: Prior to 2019, the wines were required to contain Friulano, Garganega, and Trebbiano Toscano. The new rules allow more flexibility and raise the profile of Cortese in the blend.